Comments on: Chef Heston Blumenthal – Fizzy Blackcurrant Sorbet – …

By: 24. Pine Sherbet Fountain & Mango and Douglas Fir Puree « The Big Fat Undertaking

Thu, 15 Apr 2010 00:52:19 +0000

[...] is made from water, fructose, blackcurrants, lemon juice and vodka. Fructose is used, because it brings out the fruitiness of, well, fruits. I never did a side by side comparison, but I trust in the book. In the absence of a Refractometer [...]

By: pplrmean

pplrmean — Thu, 11 Mar 2010 10:55:08 +0000

@urbex2007 you can …
@urbex2007 you can buy it from places like smart and final. or ralphs. just ask to see if they have it

By: Conelpueblo

Conelpueblo — Thu, 11 Mar 2010 10:55:08 +0000

I managed to find …
I managed to find it very easily, and it is VERY easy to make at home. I had the best results using a whisk instead of a mixer.
Try contacting a local welding firm, that’s how I did it.

By: Conelpueblo

Conelpueblo — Thu, 11 Mar 2010 10:55:08 +0000

First we tried a …
First we tried a local courier service, but they had run out… They then contacted a local welding firm, who stored a lot of it for cooling, eh, stuff. They were more than happy to help us by selling a few kilos of it

By: CT2507

CT2507 — Thu, 11 Mar 2010 10:55:08 +0000

where did u get the …
where did u get the dry ice from?

By: Denwoodanator

Denwoodanator — Thu, 11 Mar 2010 10:55:08 +0000

Thats why he has a …
Thats why he has a restaraunt so you can eat it there.

By: urbex2007

urbex2007 — Thu, 11 Mar 2010 10:55:08 +0000

Oh and where does …
Oh and where does the average person over dry ice from !
These sort of things are impossible to make at home.

By: ac3jc

ac3jc — Thu, 11 Mar 2010 10:55:08 +0000

@mrjules2008 …
@mrjules2008 fructose gives more of a natural fruity sweetness than sucrose.

By: henkestenke

henkestenke — Thu, 11 Mar 2010 10:55:08 +0000

Chef Blumenthal …
Chef Blumenthal sure knows his quenells.

By: p3rs0nan0ngrata

p3rs0nan0ngrata — Thu, 11 Mar 2010 10:55:08 +0000

Fructose is a …
Fructose is a natural fruit sugar.

When we eat fruit, we assume we are just getting the flavour of fruit, but we are actually getting all the flavours and tastes of the acids, sugars, aldehydes, etc within the fruit.

As a consequence, we associate fructose sweetness with fruit flavour. The implication here is that fructose, in the context of a fruity flavour, heightens that fruity flavour, due to association.